The Kochi line is an exclusive to Japanese Knife Imports. These knives have a great in-hand feel... not too heavy, but not super light. Near the spine they seems to be more substantial, however, behind the edge, the are very thin thin. They are awesome cutters. Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. The octagon burnt chestnut handles are very comfortable and retain grip very well when wet. These are clad in stainless, but the core is carbon, so they will need to be cared for as such. The exposed carbon core can rust if left wet and/or dirty and will develop a patina over time.

Though we are not sharing the exact steel, the core steel is a very pure, high carbon steel with a very fine grain structure. It sharpens very easily and takes an amazing edge.

Gengetsu 210mm Stainless Clad White #2 Wa-Gyuto

Gengetsu is a new line from JKI. For quite some time, we have wanted to make a line like this... stainless clad carbon. After some testing, we finally got something we were happy with. These knives are a bit more sturdy than some of the super thin knives we sell. However, they are still very thin behind the edge, not unlike our Kochi or Gesshin Heiji knives. The outsides of the knife are stainless, to help protect the knife from rust and corrosion. However, the inside is white #2... a carbon steel known for taking amazing edges, being easy to sharpen, and having nice toughness.

These knives come with burnt chestnut octagonal handles because they are some of my favorites... more dense than ho wood, a bit heavier, and they retain amazing grip when wet. I also happen to like the way they look. Gengetsu knives also come with ho wood sayas.

These knives are an exclusive to JKI and a collaboration between us and one of the very talented craftsmen we work with.

Gengetsu 240mm Stainless Clad White #2 Wa-Gyuto

Gengetsu is a new line from JKI. For quite some time, we have wanted to make a line like this... stainless clad carbon. After some testing, we finally got something we were happy with. These knives are a bit more sturdy than some of the super thin knives we sell. However, they are still very thin behind the edge, not unlike our Kochi or Gesshin Heiji knives. The outsides of the knife are stainless, to help protect the knife from rust and corrosion. However, the inside is white #2... a carbon steel known for taking amazing edges, being easy to sharpen, and having nice toughness.

These knives come with burnt chestnut octagonal handles because they are some of my favorites... more dense than ho wood, a bit heavier, and they retain amazing grip when wet. I also happen to like the way they look. Gengetsu knives also come with ho wood sayas.

These knives are an exclusive to JKI and a collaboration between us and one of the very talented craftsmen we work with.

Gengetsu 270mm Stainless Clad White #2 Wa-Gyuto

Gengetsu is a new line from JKI. For quite some time, we have wanted to make a line like this... stainless clad carbon. After some testing, we finally got something we were happy with. These knives are a bit more sturdy than some of the super thin knives we sell. However, they are still very thin behind the edge, not unlike our Kochi or Gesshin Heiji knives. The outsides of the knife are stainless, to help protect the knife from rust and corrosion. However, the inside is white #2... a carbon steel known for taking amazing edges, being easy to sharpen, and having nice toughness.

These knives come with burnt chestnut octagonal handles because they are some of my favorites... more dense than ho wood, a bit heavier, and they retain amazing grip when wet. I also happen to like the way they look. Gengetsu knives also come with ho wood sayas.

These knives are an exclusive to JKI and a collaboration between us and one of the very talented craftsmen we work with.

Gesshin Chinese Cleaver- Small with Round Handle

The Small Gesshin Chinese Cleaver is a stainless clad white #2 cleaver. It is designed to be easy to sharpen, but require less care than traditional carbon steel knives due to the stainless cladding. Chinese cleavers are all purpose knives, and this knife works well for vegetable, meat, and fruit cutting tasks. It is relatively thin, but not crazy thin. For more information on how to use and care for carbon steel knives, please check out our knife sharpening playlist, available by clicking on our media section.

*Chinese cleavers are not designed to be used on bone or for boning tasks... they are much more like chef's knives than meat cleavers.